Sort and cut the leaves off red beetroots. Put them
in a saucepan with enough water to cover them. Add
the vinegar and boild the beetroots over down; cut
them into small pieces and place decorativelyin a
salad bowl. Add a half teaspoon of salt and crushed
garlic with approximately 1 galss of vinegar to the
beetroots. Let stand for a few hours. This may be
served alone or with lettuce.